Poulette Soup

Ingredients

• three pints of milk
• three tablespoonfuls of butter
• three of flour
• three each of chopped onion, celery, carrot, and turnip
• a bay leaf
• a sprig of parsley
• half a blade of mace
• three level teaspoonfuls of salt
• one-third of a teaspoonful of pepper
• one cupful of cream
• the yolks of four eggs

Method

1. 1

   Heat milk with mace, parsley, and bay leaf in a double-boiler.

2. 2

   Cook butter and vegetables in a saucepan for twenty minutes without browning, then add flour and stir until frothy.

3. 3

   Gradually pour in the milk, cook for five minutes while stirring, then add salt and pepper.

4. 4

   Transfer to the double-boiler and cook for half an hour.

5. 5

   Beat egg yolks, mix with cream, stir into soup, cook for one minute, then strain into a tureen and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 75. The excerpt below is the record exactly as published.

Poulette Soup. For this soup use three pints of milk, three table- spoonfuls of butter, three of flour, three each of chopped onion, celery, carrot, and turnip, a bay leaf, a sprig of parsley, half a blade of mace, three level teaspoonfuls of salt, one-third of a teaspoonful of pepper, one cupful of cream, and the yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.